Two hundred grams whole wheat
Seven hundred and fifty grams bread flour
18 grams salt
270 grams active starter
Six hundred and sixty grams water
Three every fifteen minute stretch and fold
Three every thirty minute stretch and fold
Bulk ferment until it doubles in size
Bake dutch oven four seventy five 20 minutes
Flip dutch oven lids
Bake with breads on top of flipped lids four seventy five
twenty five minutes
by marky294201
5 Comments
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Two hundred grams whole wheat
Seven hundred and fifty grams bread flour
18 grams salt
270 grams active starter
Six hundred and sixty grams water
Three every fifteen minute stretch and fold
Three every thirty minute stretch and fold
Bulk ferment until it doubles in size
Bake dutch oven four seventy five 20 minutes
Flip dutch oven lids
Bake with breads on top of flipped lids four seventy five
twenty five minutes
Crumb?? Awesome looking
Beautiful ear
So pretty! I’m going to learn how soon!